Pansoh

You may substitute 1/2 teaspoon grated lemon zest for each tablespoon of lemon grass.

Ingredients

1 pound skinned, boned chicken breast halves, cut into 1-inch pieces

1/2 pound skinned, boned chicken thighs, cut into 1-inch pieces

2/3 cup chopped shallots

1/2 cup chopped fresh cilantro

1/4 cup chopped peeled fresh ginger

3 tablespoons finely chopped peeled fresh lemon grass

1/2 teaspoon salt

1/8 teaspoon pepper

1 pound okra pods

6 cups hot cooked long-grain rice

Nutritional Information

Calories 399

Caloriesfromfat 6%

Fat 2.8g

Satfat 0.7g

Monofat 0.7g

Polyfat 0.6g

Protein 31.2g

Carbohydrate 59.7g

Fiber 2.1g

Cholesterol 75mg

Iron 3.9mg

Sodium 288mg

Calcium 111mg

Calories 399

Caloriesfromfat 6%

Fat 2.8g

Satfat 0.7g

Monofat 0.7g

Polyfat 0.6g

Protein 31.2g

Carbohydrate 59.7g

Fiber 2.1g

Cholesterol 75mg

Iron 3.9mg

Sodium 288mg

Calcium 111mg

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Combine first 8 ingredients in a large bowl; stir well. Cut 1 (20-inch-long) sheet of foil; place chicken mixture on half of foil sheet. Spread into a single layer, leaving a 1-inch margin around edges of foil. Fold the other half of foil sheet over the chicken mixture. Bring edges of foil together, and fold several times to form a sealed packet. Place foil packet on a baking sheet. Bake at 325° for 45 minutes.